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As the warmth of summer ushers in an abundance of fresh produce, there’s no better way to celebrate the season than with a hearty Zucchini and Squash Casserole. This delightful dish is not only a feast for the eyes but also a mouthwatering combination of flavors and textures that will satisfy both vegetarians and meat-lovers alike. With its creamy consistency, vibrant colors, and aromatic herbs, this casserole captures the essence of comfort food while showcasing the best seasonal vegetables.

Zucchini and Squash Casserole Recipe - Evolving Table

Savor the flavors of summer with this Zucchini and Squash Casserole Delight! This easy recipe combines fresh zucchini, yellow squash, and cherry tomatoes in a creamy, cheesy base. Topped with crunchy breadcrumbs, it’s a comforting dish perfect for any occasion. Ideal for meal prep or a delightful family dinner, this casserole is not only delicious but also packed with veggies! Get cooking and bring some sunshine to your table!
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Ingredients
  

2 medium zucchinis, sliced into thin rounds

2 medium yellow squashes, sliced into thin rounds

1 cup yellow onion, diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese (or your choice of cheese)

1 cup whole milk or heavy cream

2 large eggs

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup breadcrumbs (panko works great)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

      Add Zucchini and Squash: Stir in the sliced zucchini and yellow squash, and continue to cook for another 5-7 minutes until they slightly soften. Season with salt, pepper, oregano, and basil.

        Combine Ingredients: In a mixing bowl, whisk together the eggs and milk (or cream). Add the sautéed vegetables, halved cherry tomatoes, and half of the shredded cheddar cheese. Mix until combined.

          Layer the Casserole: Pour the vegetable mixture into a greased 9x13 inch baking dish. Spread it out evenly. Top with remaining cheese and sprinkle breadcrumbs over the top for a crunchy texture.

            Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.

              Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 6-8